Instant Pot Chickpea Curry

Chole is the quintessential Indian soul food. This simple recipe achieves an authentic Punjabi chana masala flavor without a store-bought spice blend, and the sauce is full-bodied with bold garam masala and deep tomato flavors. While the Instant Pot can cook dried beans quickly, for this recipe I find that soaking the chickpeas creates a softer and more even texture. Serve with Jeera Rice, bhatura, or parathas.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use 1 teaspoon Kashmiri red chile powder for a milder curry, or 2 teaspoons for a spicier curry. Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.